Crab Salad


  • 8 oz (250 g) white crab meat
  • 2 tablespoons vinaigrette
  • 1 teaspoon chopped chives
  • 1 tablespoon tomato flesh, diced
  • Salt and pepper
  • Fresh chervil to garnish

For the sauce

  • 4 oz (125 g) brown crab meat
  • 8 fl oz (250 ml) vinaigrette
  • 2 tablespoons double cream
  • Salt and pepper
  • Dash cayenne pepper


In a bowl combine the white crab meat with the vinaigrette, chives, tomato, salt and pepper. Leave to cool in the refrigerator.

Meanwhile make the sauce. Place all the sauce ingredients in a blender and blend until fine. Pass through a sieve.

To present the dish, put a ladle of sauce on each plate with a mound of crab meat in the centre. Garnish each with a sprig of chervil.